Bluefin tuna is one of the fish most appreciated by chefs and food lovers, mainly due to its versatility and richness in omega-3 fatty acids. Among the various existing cuts, there is one that stands out for its rarity and exclusivity: the glanders, considered by some experts to be a true “hidden gem” of fish.
This cut is still little known by the general public, but it is gaining prominence among restaurants specializing in tuna. Its rarity is related to the area from which it is taken and the limited quantity available in each specimen.
According to , and according to chef Sergio, from the Azahara restaurant in Madrid, glanders are located close to the head/neck area of the tuna, one of the most valued parts of this fish. For each piece, you can only take a reduced portion, which helps explain its premium status.
A rare and highly prized cut
Glanders is located on both sides of the tuna’s head/neck. According to the chef, it is a very special cut because it represents only a minimum percentage of the total weight of the fish.
In some cases, it can correspond to around 1% or even 0.5% of the tuna’s gross weight. This scarcity makes it particularly exclusive and sought after by those who enjoy less common cuts.
In specialized restaurants, glanders are usually served in small portions, precisely because of their rarity. The objective is to enhance the texture, fat and intense flavor of this part of the fish.
For many connoisseurs, these lesser-known cuts show that tuna goes far beyond the most common parts, such as the loin or belly.
Why it is considered a “hidden gem”
The expression “hidden gem” is due to the fact that glanders is not as popular a cut as others, despite having great gastronomic value. It is a difficult part to obtain and requires knowledge to be used correctly. Each area of the fish has its own characteristics, depending on the amount of fat, the firmness of the meat and the proximity to certain muscular structures.
Glanders stands out precisely because it is in a prime and not very abundant area. Therefore, it is treated as a cut of choice in kitchens that work with fish in a more technical way.
This appreciation is also linked to the gastronomic tradition surrounding tuna, especially in regions where fishing and the full use of fish are part of the local culture, as is the case in the Algarve.
Tuna is rich in omega-3
In addition to its gastronomic interest, tuna is also known for its nutritional value. It is a fatty fish, with a relevant percentage of fat, but rich in omega-3 fatty acids.
These fatty acids are associated with cardiovascular health benefits, notably by helping to maintain healthy cholesterol and triglyceride levels when integrated into a balanced diet.
Tuna is also an important source of protein. In every 100 grams of edible portion, it can provide around 23 grams of protein, as well as minerals such as phosphorus, iron and calcium.
Even so, as with other large fish, consumption should be moderate and integrated into a varied diet, mainly due to the possible presence of mercury in some species.
Tuna is a fish of great gastronomic importance in several countries, including Portugal and Spain. In areas linked to the sea, its capture and preparation are part of ancient traditions.
The almadrava technique, used to catch tuna in some regions, is an example of this historical connection. During tuna season, many restaurants value specific cuts and recipes that make use of every part of the fish.
The current trend also involves making better use of the animal, reducing waste and highlighting lesser-known cuts. It is in this context that parties such as contramormo gain prominence.
For those who love gastronomy, getting to know these cuts is a way to better understand the complexity of tuna and why it is so respected in the kitchen.
A cut for true connoisseurs
Glanders is not the easiest cut to find, nor the best known. But it is precisely this rarity that makes it special for chefs and fish lovers.
Its exclusivity results from the small quantity available in each tuna and the unique characteristics of the area from which it is taken. Therefore, when it appears on a menu, it is usually presented as a different option.
For the common consumer, the discovery of this cut shows that tuna has much more to offer than the more usual parts. From loin to belly, from neck to glanders, each cut tells a different story.
In the end, this “hidden gem” confirms tuna’s status as one of the most complete and valued fish in gastronomy. A noble, versatile product full of details that still surprise at the table.
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